The cocktail is smoky and complex without being heavy. It's got a lightness that comes from the lemon juice and ginger liqueur that make for a dangerously sippable drink.
About the author: Kelly Carámbula blogs about her adventures in the kitchen, including a weekly happy hour, on eat make read. She is also the founder and publisher of Remedy Quarterly, an independent food journal.
Smoky Iced Tea and Whiskey Cooler
About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||cocktail shaker|
|This recipe appears in:||Drinking in Season: Smoky Iced Tea and Whiskey Cooler|
- 3 ounces brewed Lapsang Souchong tea, chilled
- 1 ounce freshly squeezed lemon juice
- 1 ounce Domaine de Canton ginger liqueur
- 1 ounce rye whiskey
- Dash Angostura bitters
- Garnish: Lemon twist
In a cocktail shaker filled with ice, combine tea, lemon, ginger liqueur, whisky, and bitters. Shake for 12 seconds. Strain into a Collins glass filled with ice. Garnish with lemon twist and serve immediately.